What is cibo di strada?

Delicious, unusual and fresh creations served right on the street, that you can eat from your hand; that’s Cibo di Strada. Italy has a rich culture of street delicacies that vary from region to region. What was once food for the poor is now a celebrated cultural heritage. Italian street food is not fast food. It’s about pure dishes with top ingredients, carefully prepared, often through slow cooking. Cibo di Strada are regional and historically made with food that less fortunate people could collect and prepare. The stories and recipes of this ‘cucina povera’ belong to the rich intangible heritage of Italy and its regions.

We can learn a lot about a city or region’s character and history from its street delicacies. What historical, cultural or geographical cocktail goes into every areas’ unique take on Cibo di Strada? In short, how does the environment create what you taste? Italians have mastered the art of serving amazing food anywhere, anytime. As part of living a delicious, joyful life, they continue to savor traditional timeworn flavors. Recipes and craftsmanship are preserved and passed from generation to generation. “Un po di arte, un po di cibo e tanto amore!”

Some Cibo di Strada examples: Farinata, Sciatt, Trippa, Focaccia, Folpetti, Polpette di carne, Piadina, Lampredotto, Hamburger Chianina, Olive all’ Ascolana, Arrosticini, Baccalà, Panino con Porchetta, Pizzette, Cuoppo di Fritture di Mare, Cuoppo di alici, Panzerotto, Caponata, Pane ca meusa, Polpette di melanzane, Ricci di mare, Pane carasau…